Whole Wheat Oatmeal Cookies


  • 2 cups old-fashioned rolled oats (gluten-free if necessary)
  • ¾ cup whole wheat flour (or whole grain gluten-free blend if necessary)
  • ½ tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup coconut sugar
  • ¼ cup dark (or light) brown sugar, packed
  • 4 TBS coconut oil, softened
  • 4 TBS unsalted butter, softened
  • 1 large egg, room temperature
  • 2 tsp vanilla
  • 3/4 cup semi-sweet chocolate chips (I used white chocolate chips)


  • Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
  • In a medium bowl, combine oats, whole wheat flour, baking soda, and salt. Set aside.
  • In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter)
  • Add in egg and vanilla until combined.
  • Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together.
  • Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
  • Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
  • Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
  • Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).


Serving Size: 1 cookie

Calories: 145

Sugar: 8

Fat: 7

Carbohydrates: 20

Fiber: 2

Protein: 2

Copy cat recipe from https://www.fitmittenkitchen.com


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